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Total Protein Chilli | Veganuary Week 1

Total Protein Chilli | Veganuary Week 1
Total Protein Chilli | Veganuary Week 1

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚

This is our super tasty protein packed vegan recipe for a total protein chilli. It's really healthy but doesn't compromise on any flavour and did we mention, it's packed full of protein? The perfect post gym vegan meal. 😊



  • 1 medium sweet potato
  • 300g extra firm tofu
  • 2 tbsp + 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 red onion
  • 2 garlic cloves
  • 1 red chilli (deseeded)
  • 1 stick celery
  • 1 red pepper
  • ½ tsp salt
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp of cinnamon
  • 400g chopped tomatoes
  • 400g tin black beans
  • 20g coriander leaves
  • 1½ tbsp mixed seeds
  • 200g curly kale
  • Pinch red chili flakes


  1. 1.

    You will need...

    Preheat oven to 180*C | Large saucepan with a lid | Parchment lined baking tray | Medium saucepan | Kettle boiled

  2. 2.

    Wash the sweet potato, put on a lined baking tray, place in the oven and cook for 40-45 mins until tender | Once cooked through, remove from the oven and set aside

  3. 3.

    Line a plate with kitchen paper, place the tofu on the plate and cover with more paper towels | Place a weight on top of it and leave for at least 30 minutes | Once the tofu has been pressed, crumble into a bowl with your fingers and set aside

  4. 4.

    Peel and mince the red onions and garlic | Mince the red chilli | Finely slice the coriander stalks | Dice the celery and pepper | Drain the black beans and rinse them | Remove the stem from the kale and slice into bite sized strips | Pick the coriander leaves and roughly chop

  5. 5.

    Put a large saucepan on the hob, add the olive oil and warm over a medium heat | Add the onions to the pan and stir for 3 minutes | Add the garlic, red chillies, celery, red pepper and kale stem to the pan and stir for a further 5 minutes | Add the crumbled tofu, salt, pepper, chilli powder, cumin, smoked paprika, cinnamon to the pan and stir everything together well | Stir the chopped tomatoes and black beans into the pan, stir everything into the sauce, reduce the heat to a very gentle simmer, put the lid on and leave to simmer for 15 minutes

  6. 6.

    Whilst the chilli is cooking, boil the kettle and fill a medium saucepan with boiling water, season well and place over a high heat to bring back to the boil | Add the kale and blanch for approx 1-2 minutes to soften | Remove the kale from the pan, pat dry with kitchen paper, drizzle with olive oil, sprinkle with chilli flakes and set to one side

  7. 7.

    After 15 minutes, remove the chilli from the heat and stir through the coriander leaves | Serve half of the chilli with the sweet potato and blanched spicy kale, sprinkle with mixed seeds and eat immediately

  8. 8.

    Save the rest of the chilli in a tupperware to make tacos later in the week (you can also save any leftover kale to serve as an added side for other meals